Another pearler from Kathy Paterson, this dish is great for whanau dinner and is perfect if you can use Bostocks’s Organic Chicken, Giesen Paddock Champion 2020.

A burger is all about the meat - this version created by Kathy Paterson uses rump from ONZFPA 2021 Supreme Champion Homegrown Farm Fresh Meat. If you love a burger and beer, you can’t go past matching this dish with Emerson’s Pale Ale.

A great dish using ONZFPA Silver Medal-winning Oakley’s Baby Golden Gourmet Potatoes. The buttery potatoes soak up these warm, spicy flavours with gusto - creating a delicious and comforting side dish or meat-free meal.

Nothing beats the aroma of baking Hot Cross Buns wafting through your home! Kathy Paterson’s Spiced Chocolate Hot Cross Buns are perfect served with Taste of the Alps, The Farmer’s Wife, Lemon Curd and bound to become a new family favourite.

This taste of summer was shared by Kelli-Jo Walker from The Wild Fermentary. She says ‘this is my personal favourite summer salad, it’ll have BBQ guests swooning! It features our Smoky Kapeti which won gold in the Outstanding NZ Food Producer Awards.”

‘Outstanding’ chef and judge Kathy Paterson shares her favourite go-to eggplant recipe for the height of summer. She says bakes the eggplants until they will melt in your mouth – ‘utterly soft and silky’.

Outstanding NZ Food Producer Judge, Kathy Paterson shared this ‘how to’ from her book ‘Meat & Three’. It’s essential reading for anyone on the BBQ this summer!

Kathy Paterson has created this summer dish using 2021 Gold Medal-winning High Country Salmon Gravadlax. It’s perfect for summer entertaining as everything can be done ahead - and hey presto you have an impressive meal!

A seasonal fresh fruit tart is hard-to-beat! Kathy Paterson’s pastry is a star in its own right and any simply prepared summer fruit is the perfect partner.

This recipe from Lucy Corry’s delicious new book, ‘Homecooked’ is the perfect way to enjoy lamb over summer. Lucy says the dish comes her sister-in-law Jenny Corry, and it’s world famous in the Corry family!

Croissants are perfect for a bread and butter pudding. Use fresh or frozen blueberries, strawberries or raspberries. This recipe is from ‘It Takes a Village’ – A Guide to Matakana and its surrounding districts by Lauraine Jacobs. Photography by Ken Downie.

Salads should all be as easy as this. Cook and pickle the ingredients early in the cool of the day, and finish it just before eating. It’s a great way to use the full-flavoured Gold Medal-winning Clevedon Buffalo Co Chilli and Lime Marinated Buffalo Cheese.

A play on the ginger kiss, these crisp biscuits with a short-texture that melts in your mouth are filled with creamy ice cream. They are guaranteed to wow ice cream lovers of all ages!

We all need ‘easy-to-whip-up’ dishes made from real food. This perfect example created by Kathy Paterson uses Frank’s Delidogs which are 100% NZ meat, free from preservatives and additives.

Kathy Paterson, who developed this recipe says Lemon Delicious is true to its name – ‘a pudding with a soft, pillowy texture and a layer of thick lemon curd at its base’. She loves serving it Appleby Passionfruit Ice Cream.

This is an awesome recipe from Beef & Lamb, making lamb the hero. Use NZ lamb and make sure you use local vegetables and a fresh NZ goat feta. With only 25 minutes prep this dish is bound to please everyone.

Created to showcase two Outstanding NZ Food Producer Awards 2021 winners, choose either Water Champion Tora Collective fresh pāua or Chatham Island Food Co. frozen and pāua for these ‘Kiwi as’ fritters. Recipe creator Kathy Paterson says the secret is to add just enough batter to bind and hold the ingredients together, making sure the pāua flavour shines through!

A winter warmer created by Kathie Paterson exclusively to showcase two favourites of the Outstanding NZ Food Producer Awards - beef and Emerson’s beer. We think its a match to chase the winter chills away!

A delicious winter braise created by Allyson Grofton, to showcase New Zealand lamb and keep everyone warm and happy during winter. We recommend quality farmed lamb, such as that from 2021 Supreme Champion Homegrown Farm Fresh Meats and of course we use Giesen Rosé!

Created especially for Outstanding NZ Food Producer Awards by Kathy Paterson who describes this as a good old cousin to the Bread and Butter Pudding with a SURPRISE - a dark caramel layer. Kathy suggests serving it warm with Little Lato Bespoke Gelato, and notes it’s just as good cold the next day - if there’s any left!